Zero foundation: 15 minutes, fry first, then grill, 3 minutes, cook thickly, and cut 5cm filet mignon

Cooking Instructions

1. Steaks are released from frozen to refrigerated 24 hours in advance and thawed naturally.

2. Remove from the refrigerator 40 minutes before cooking and allow the steak to return to room temperature, marinate by the way (or a second before cooking) with plenty of salt, black pepper and olive oil.
   
   Filet is a very lean piece of meat, and adding enough olive oil can provide a fresh flavor and maintain the tenderness of the meat, and it is not easy to stick to the pan or charcoal.

   

3. The pot is boiled over high heat to about 200 degrees, at which point the water droplets on it will evaporate and the olive oil will smoke.

   

4. Colour over high heat, fry for 1 minute on each side, by which point the golden charred layer should have developed on both sides, and finally fry the four sides of the steak for about 20 seconds on each side.
   
   When the surface of the steak is basically colored and the inside is still completely raw after about 3 minutes, then take it out of the pan and let it stand for 3 minutes to continue to heat the inside. At the same time preheat the oven to 180 degrees.

5. A butter bath is a step that breathes soul into the frying, adding sweetness and complex vanilla flavors to the beef, juicier inside, and even heating the inside of the meat.
   
   Boil the pot over low heat, add butter, garlic with skin, thyme, rosemary, add the colored steak after waking up, tilt the pan slightly, continue to pour butter on the steak, pour oil on each side for 1.5 minutes, a total of 3 minutes after the pot, the touch has reached 1 maturity (rare).
   
   This process should be kept on low heat, otherwise the butter and vanilla will soon carbonize.

   

6. After removing from the pan, transfer to the baking dish, the aluminum paper matte side towards the food as a bedding, don't forget to add two spoons of soul vanilla oil in the pot, it will make the finished product more juicy, bake in the oven for 6 minutes and 30 seconds (the duration should not be imitated, it is easy to overturn, it is recommended to open it every 2-3 minutes to check the doneness with your fingers, or use a warm needle).

   

7. Leaving it for 8-10 minutes before cutting it, covering it with aluminium paper and keeping it warm, is the most important step in achieving a perfect finished product, allowing the meat to get the centre doneness and the juices to flow back.

   

8. Grass-fed steak is served with a bit of pesto sauce, and the complex flavor of the beef combined with the refreshing and aggressive flavor of the pesto sauce is a bite to behold.